What are the specific methods of dry pot dishes? For example, dry pot pork ribs, dry pot chicken, et

Wash the chicken and cut it into pieces, marinate, then fry it in the oil pan until it is slightly browned in the pan, add hot oil, add green onions, ginger and garlic, dry chili peppers and stir-fry until fragrant, then add Pixian bean paste hot pot base and stir evenly, and finally add the fried chicken pieces and stir-fry evenly, then add dried chili peppers, sesame salt, chicken essence and stir-fry, and season it. Most of the dry pot dishes are prepared with marinated meat in advance, and then fried once, and then stir-fried with some green onions, ginger, garlic, bean paste, and hot pot base to stir-fry to taste. Most of the dry pot dishes are prepared with marinated meat in advance, and then fried once, and then stir-fried with some green onions, ginger, garlic, bean paste, and hot pot base to stir-fry to taste.

Put the chicken pieces or pork ribs into salt, cooking wine, light soy sauce, dark soy sauce and marinate evenly for 20 minutes, and then fry in the pot, you can put more oil, then take out the bottom oil, and then put in the green onions, ginger, chili peppers, etc.

Dry pot chicken does this, adults and children love to eat:

Cut the chicken into small pieces and marinate with ginger, salt, soy sauce and a little sugar.

Add oil to a pan, sauté the shallots, garlic and chili, add the chicken and slowly fry until golden brown. Move the meat aside, add your favorite side dishes (fungus, shiitake mushrooms, broccoli, lotus root slices), stir-fry until raw, and then stir-fry with the chicken evenly.

Pour in half a bottle of beer, close the lid and simmer until the soup is almost dry. Remove from the pan and serve.

Dry pot pork ribs: blanch the pork ribs, heat the water in the soup pot, put the pork ribs and cooking wine, star anise, ginger and salt, bring to a boil over high heat and turn to low heat and cook for 20 minutes, remove the pork ribs, mix with soy sauce and fry golden brown. Spread onions at the bottom of the dry pan, fry the shallots, ginger and garlic and stir-fry the red oil with bean paste, put the pork ribs in the pot and stir-fry, add sesame oil and chicken essence before leaving the pot, put the ribs in the dry pot, and put the alcohol lamp below.

Dry pot chicken: soak fungus and shiitake mushrooms, stir-fry chives, ginger and garlic and dried chilies, put the chicken in and fry for a while, then pour half a bottle of beer and drain the soup.

Wash the pork ribs and blanch them for later use, heat oil in a pot of water, add garlic and stir-fry until fragrant, then add bean paste and hot pot base and stir-fry until fragrant, then cook the ribs for 20 minutes, then add blanched cauliflower and radish and other side dishes and cook until the soup is dry.

I think it's delicious to choose a dry pot of cauliflower, and then just put these dishes in the pan and stir-fry without adding a drop of water, and then put in some toppings.

Prepare fresh pork ribs, wash them, add dry starch, smear evenly, set aside, heat oil, stir-fry the dried chili peppers until fragrant, then add a small amount of hot pot base and stir-fry, add onions, bean sprouts, potatoes, green and red peppers and pork ribs, stir-fry, add seasonings and you can get out of the pot.

1. There are meat and vegetables in the dry pot, and the meat and vegetable combinations are just right, which tastes spicy and delicious, especially for rice. If you don't like to eat, you can also add rice cakes to the dry pot, eat the meat in the dry pot, and then pour in the water, and you can continue to eat it as a soup base sifting hot pot, which can be described as "one pot and two eats", whether it is a person or a group of people to eat, it is particularly suitable.

2. Prepare the required ingredients: half a tender chicken, soybean sprouts, chives, 8 cloves of garlic, 20 grams of ginger, 20 grams of dried red pepper, 2 star anise, 10 Sichuan peppercorns, and 10 grams of fried white sesame seeds. 1 4 teaspoons salt, 1 4 eggs.

Light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, hot water, black pepper, balsamic vinegar.

3. Wash the chicken first and chop it into pieces, cut the chives into long sections, chop the garlic and ginger into puree, cut off the roots of the soybean sprouts, and cut the dried red pepper into sections.

4. Then add salt to the diced chicken, 1 4 eggs and marinate for 30 minutes. Put the light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use.

5. Prepare to stir-fry, wash the wok and heat it, add a little oil, put the chicken pieces in the cold oil, and stir-fry over medium heat. Slowly fry until the chicken pieces shrink and the fat inside is forced out.

6. Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white pieces, and dried red pepper and stir-fry over low heat to bring out the fragrance.

7. Pour in the chicken pieces, pour in the seasoning, black pepper, stir-fry over high heat, add chives and balsamic vinegar, and stir-fry until the water is completely dry. Heat a dry pan over a fire, add a little oil, add the soybean sprouts and salt, and stir-fry over low heat until the soybean sprouts are broken.

8. Then pour the chicken pieces on the dry pot, sprinkle with white sesame seeds, and eat while heating on the dry pot.

3. Put the selected accessories into a bowl and then cut the shallots, peel the ginger and garlic and cut them into small pieces, and put the cooked sesame seeds aside for later use. If the heat is not well controlled, you can pour the sauce prepared in advance into a bowl and leave the bottom oil in the pan to heat it. When the oil temperature is boiled to five ripe, put in the sauce that has been adjusted in advance, stir-fry over low heat to produce the fragrance, generally low heat for 90 seconds, and then the fried sauce can be presented.

Clean the bottom of the pan and add a small amount of oil, and add the ingredients when the oil is 70% hot. When the meat is fried until it is colored, then add the vegetables that have been washed and cut in advance, and then remove all the ingredients to control the oil. Finally, leave a little oil at the bottom of the pot, add an appropriate amount of dried chili, Sichuan pepper, green onion, ginger and garlic to stir until fragrant, then put all the ingredients into the pot and pour in the fragrant sauce fried in advance, and stir-fry for a while over low heat to get out of the pot.

It can be made into a dry pot of thousand leaf tofu, cabbage, beef in a dry pot, and seafood in a dry pot. First prepare the ingredients, then pour in the green onions, stir-fry the ginger and garlic in the pot with oil, add some bean paste, then cut the pork belly into slices and put them in the pot, stir-fry evenly, add an appropriate amount of condiments, then add a little water, and simmer for 10 minutes.

The recipes for dry-pot dishes include dry-pot chiba tofu, dry-pot cabbage, dry-pot seafood, and dry-pot beef. First of all, cut the pork belly into thin slices, put oil in the pot, put the pork belly and stir-fry for 3 minutes, add Pixian bean paste, chopped green onions, minced garlic, pour in the chopped chiba tofu, add light soy sauce, dark soy sauce, Sichuan pepper powder, simmer for 5 minutes, and the delicious dry pot chiba tofu is ready.

For example, there are dry pot cauliflower, and there is also dry pot shredded cabbage, and then it also includes dry pot thousand leaf tofu, dry pot fat sausage, dry pot pork ribs, first of all, you must prepare the ingredients, and then put them into the pot, stir-fry, and add appropriate seasonings.

Dry-pan potato chips.

Method:1Wash and peel the potatoes, then cut them into consistent slices and place them in boiling water for 30 seconds.

2.Put oil in a frying pan, heat it, spread the potato slices in the pan and fry until lightly browned on both sides.

3.Heat oil in a wok and stir-fry green onions, ginger and garlic until fragrant, add chili peppers and peppercorns to stir-fry until fragrant.

4.Pour the potato slices and some side dishes (shredded onion, celery segments) into the pan and stir-fry. 5.Add an appropriate amount of bean paste and stir-fry until fragrant, and finally sprinkle with sesame seeds or chopped chives.

Dry-pot potatoes, dry-pot shrimp. Dry pot potatoes are the same as dry pot shrimp, prepare the required ingredients, peel and cut the potatoes into cubes, or slice them. Remove the shrimp line from the shrimp line and wash well.

Heat the oil, fry the green onions, ginger and garlic until fragrant, add the pepper and chili pepper to stir-fry until the flavor is cooked, add potatoes or shrimp and continue to stir-fry until cooked, reduce the juice over high heat, and then put it into the dry pot, add alcohol below to ignite, and the dry pot potatoes and dry pot shrimp are ready.

There are many dishes in dry pot, such as the most common ones are dry pot vegetables, dry pot seafood or dry pot meat. Most of the ingredients are fried in advance from the spare pot, then add green onions, ginger and garlic to stir-fry, then add the bean paste hot pot base, stir-fry evenly, then add the ingredients you want to make, stir-fry evenly and then season.

Dry pot cauliflower, dry pot cabbage, dry pot bullfrog, dry pot potato, dry pot chicken, etc. Dry chili pepper cut into sections, celery cleaned and cut into sections, old ginger washed, cut into ginger slices, green onions washed, take its green onion white, cut into segments, local chicken wash and cut into small pieces, put in a basin, add refined salt, ginger slices, green onion segments, cooking wine pickled, pot on the fire, burn refined oil until seventy percent hot, put in the chicken to fry dry water and take out, under the dry chili section, Sichuan pepper fried fragrant and fished out, put Pixian bean paste, ginger slices, green onion segments fried fragrant and colored, under the hot pot material, boil to boil, boil for a few minutes, remove the slag, pour in the chicken pieces, add cooking wine, Lao Gan Ma tempeh, dry chili, peppercorns, celery. After serving in a steel pot, light the alcohol fire and stir-fry with a spatula.

Dry pot dish is a dish that everyone loves very much in the restaurant, it can be divided into many categories, we almost always have to order a dry pot hard dish, today I will share a dry pot hard dish that can be made at home, you can make the taste of the restaurant, you can try it at home during the New Year.

The first home version of the dry pot pork ribs.

Ingredients preparation: pork ribs, salt, pepper, cooking wine, eggs, starch, ginger and garlic, green and red pepper celery, onions do not go, chop the pork ribs into small pieces, wash with water, grab and wash with blood, and remove from dry water. Step 2: Add a teaspoon of salt, pepper, cooking wine, an egg, a spoonful of starch to the pork ribs, mix well, and marinate for 10 minutes.

The third step is to prepare some side dishes, cut the potatoes into long strips, wash off the starch and control the dry water, cut off the red pepper, cut the celery into small pieces, slice the onion, cut the ginger and garlic into small pieces, cut off the dried chili peppers, and the watercress and hot pot base are essential.

Step 4: Heat the oil in the pan, the oil in the pan is mostly oil temperature, and fry the pork ribs on medium and high heat for five minutes. Fry on high heat for about two or three minutes, and the ribs are charred on the outside and tender on the inside. Fry the potatoes, find out that the skin is browned, remove and set aside, and remove the onion from the pan for 6 seconds.

Step 5: Heat the oil in a separate pot. Add ginger and shallots to the pan and stir-fry. Pour in the green and red peppercorns and stir-fry the dried chili peppers and continue to stir-fry, add a spoonful of bean paste and an appropriate amount of hot pot base to stir-fry the fragrance, add the fried pork ribs, turn over high heat, and cook evenly.

Pour in beer, pour in the prepared side dishes, add a teaspoon of salt, sugar, monosodium glutamate powder to taste evenly, and add aged vinegar. Cooked cheese and stir-fry well.

The dry pot chicken preparation is as follows.

Ingredients to prepare chicken thighs, salt and pepper, cooking wine, light soy sauce, oil consumption, starch, garlic, dried chili, Sichuan pepper, bean paste, spicy sauce, chicken essence, white sesame, cumin grains, onions, green pepper The first step chicken thighs are cut into small pieces, put them in a basin, add a small spoon of salt, pepper, cooking wine, light soy sauce, oyster sauce, starch can be marinated for ten minutes, onion slices, green pepper dices, green onion slices. Slice the garlic and cut the dried chili peppers into pieces for later use.

The second step is to heat the oil, heat it sixty percent, fry the chicken pieces for three minutes, remove and set aside, and the third step. Heat the oil, pour in the garlic, dried chili peppers, peppercorns and stir-fry until fragrant, pour in the watercress, stir-fry the red oil in the sauce and spicy sauce, and then stir-fry the chicken pieces, a small spoon of salt, chicken essence, white sesame seeds, cumin powder, and then pour in the side dishes onion cubes and green pepper cubes and stir-fry until the side dish.

Spices: cumin 10 grams, wood incense 5 grams, licorice 3 grams, angelica angelica 5 grams, branch yellow 10 grams, saffron 3 grams, kaempfera 5 grams, cloves 3 grams, angelica sinensis 10 grams, jatamansi 10 grams, coriander seeds 10 grams, vanilla 5 grams, wolfberry 8 grams, Sichuan pepper 10 grams, sand kernels 10 grams, grass cardamom 5 grams, cinnamon 10 grams, tangerine peel 5 grams, sea cucumber 5 grams, comfrey 3 grams, jade fruit 8 grams, white cardamom 20 grams, sesame seeds 5 grams, good ginger 5 grams, grass fruit 10 grams, jade bamboo (also called mountain bell, jade ginseng, produced in the Northeast) 5 grams, Star anise 20 grams.

Generally, the dry pot rabbit is adjusted to cumin spicy flavor, and the dried rabbit meat is fragrant and moist, the potatoes are crispy and soft, spicy and fragrant, and the cumin flavor is strong. The preparation method is: peel the potatoes and cut them into pieces, put them in a hot oil pan and fry them until they are ripe and the skin is slightly hard, and then remove them; Chop the rabbit meat into small pieces, marinate it with refined salt, ginger and onion juice, and cooking wine, and fry it in a hot oil pan until it is crispy on the outside and tender on the inside, and when it is cooked, remove it.

Put the wok on the fire, pour the salad oil into the heat, put in the dried chili pepper, Sichuan pepper, ginger slices, garlic slices, green onion section incense, put in the Pixian bean paste and fry the fragrant well, put in the rabbit meat pieces, potato pieces, cook in cooking wine, mix in a small amount of fresh soup, add refined salt, sugar, monosodium glutamate, chicken essence, cumin powder, fry until the water will be dry and flavorful, sprinkle in cooked sesame seeds and cooked flower kernels, put into the iron pot of life, and it is ready.

Chongqing dry pot chicken.

Ingredients: 1 rooster, 1500g of shiitake mushrooms, 100g of winter bamboo shoots, 150g of lettuce

25g of dried red pepper, 40g of old ginger, 100g of green onions, 10g of Sichuan pepper, 50g of spicy dry pot sauce

Beer 250g dry pot base 250g rapeseed oil 100g refined salt, cooking wine, chicken essence, monosodium glutamate, pepper, peanuts, five-spice powder, sugar, pork barrel bone broth, lard and other appropriate production methods:

1. After the chicken is slaughtered, remove the hair, remove the internal organs, wash and chop it into pieces and put it in boiling water to remove the foam, remove the foam, drain it, cut the dried red pepper into sections, slice 10g of ginger, and break it with 30 g; Cut 50 g of green onions, 50 g of knots, fry peanuts in a pan until fragrant, slice shiitake mushrooms, cut winter bamboo shoots into hob pieces, lettuce into hob pieces.

2. Mix the chicken pieces with 15g of cooking wine, 15g of ginger and 1 g of refined salt and marinate for 20 minutes, add pork bone broth to boil on the pot, add 15g of ginger pieces to the chicken pieces, cook the green onion, five-spice powder and pepper until the chicken is mature, and the chicken soup can be used as a broth for later use.

3. Put the wok on the fire, mix with rapeseed oil and burn until six mature, put the chili pepper section to brown and red and take it out, put the pepper to fry until the oil temperature is seven mature, put the chicken pieces and stir-fry for a while, then add spicy dry pot sauce, lard and beer to stir-fry until the chicken is crispy, fry the chili section, Sichuan pepper, chicken essence, white sugar and refined salt, etc., continue to stir-fry the mushroom slices, winter bamboo shoots and lettuce heads, and fry the green onions, peanuts and monosodium glutamate when the juice is bright in the pot, transfer to the non-stick pan, and serve on the table with an alcohol stove over low heat.